Cajun rub

Ingredients for 1 servings:

• 5 tbsp paprika powder, sweet
• 4 tbsp salt, coarse
• 1 tbsp smoked salt
• 1 tbsp garlic granules or garlic flakes
• 1 tbsp onion granules or onion flakes
• 1 tbsp thyme, dried
• 1 tbsp oregano, dried
• 1 tbsp black pepper
• 1 tsp cayenne pepper

Instructions

Working time approx. 8 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 13 minutes

Grill spice mix for chicken or steaks

The rub will be more aromatic if the peppercorns are roasted in a pan before grinding. However, you can also do without the roasting process. Add the peppercorns to a pan without oil and heat gently until they begin to smell. Make sure the pan doesn’t stay on the stove for too long, as the spices will continue to fry. Remove the pan from the heat and pour the spices into a mortar and pestle. Let it cool briefly, then grind it with the other ingredients. For 4-5 steaks, 3-4 teaspoons of the mixture are enough, and for a 1.8 kg chicken, 2 tablespoons should be sufficient. It is best made fresh when preparing the meat. Stored in a cool, dark place (in an airtight container), the rub will keep for at least 6 months. You can also make a marinade with oil, beer, and an onion.